A pan of slightly-sweet cornbread is a favorite treat, usually alongside a pot of savory beans or chili (and, if there are leftovers, warmed in a bowl with milk for breakfast!). Almost a cake, this rich version keeps well in the fridge for leftovers, and isn’t too crumbly.
To maximize the health benefits, use corn meal/flour that has nixtamalized corn (tip: check the ingredients to see if it has been soaked in lime). Since it does contain some of the more “starchy” (rather than “whole grain” flours), I prefer to keep it as a special treat, such as when company is visiting.
To keep this strictly gluten-free, make sure your flours (including corn meal) are labeled gluten-free (not ground on a wheat mill).
2 large Eggs, beaten
1 Cup Buttermilk
1/3 Cup Grapeseed Oil or liquid Coconut Oil
1/2 Cup Tapioca Flour
1/2 Cup Potato Starch
1/4 Cup Sorghum Flour
1/2 Cup Corn Meal
1/2 Cup Corn Flour
1/4 Cup Organic Sugar (or Honey; reduce liquid slightly)
2 tsp. Baking Powder
1 tsp. Xanthan Gum (or ground flaxseed or chia seeds; soak seeds in liquid ingredients)
1 tsp. Sea Salt
Preheat oven to 350 degrees. Grease an 8″ square baking pan. Whisk together all liquid ingredients (including “thickener” flax or chia seeds, if using), and set aside. Combine all dry ingredients. Then slowly pour the liquid ingredients into the dry ingredients, while mixing (on low speed, if using a mixer). Mix well, and the batter will start to thicken. Pour batter into the prepared pan. Bake 25-30 min, until done. Best served warm (with butter!).
This post is part of Hearth & Soul Recipe Exchange at A Moderate Life.